Warm aromas spill from Great Harvest Bread Co.’s bakery, as artisanal bakers craft whole-grain bread from Montana's hard red spring wheat that is stone ground each morning. They pack each loaf with hearty protein and nutrients, keeping the recipes as simple as possible to maintain the rich wheat flavor. In addition to their standard honey-whole-wheat loaves, the bakers create a variety of treats, including rosemary-garlic loaves, cinnamon pull-aparts, and asiago-pesto loaves. They also transform the bread into sandwiches, pairing the whole wheat with freshly sliced meats, cheeses, and ticklish pieces of lettuce.
Pastry chefstrodinaire Michael Graham, who studied at The Culinary Institute of America, fills the bakery’s burly display case with sweet-laden and fruit-strewn delights. Tear into the sugar-crusted labyrinths of pastries such as linzer tarts ($2.50), chocolate-mocha boats ($2.75), and hamantaschen ($1.95). If you need a pie ($13.95–$19.95) to throw in the face of a tardy cable repairman, choose from black cherry, southern pecan, coconut custard, strawberry rhubarb, and eight others. Savory popovers ($2.75), scones ($1.95), and croissants ($1.95–$3.95) complete the bakery’s motley cornucopia. Cakes are available in 8- or 10-inch raspberry buttercream ($26.95/$32.95), decadent mocha nutella ($29.95/$34.95), and triple-tiered vanilla or chocolate ($24.95/$29.95).
The mixing bowls and ovens at Eliza's Bakery are always busy, churning out diverse cakes, pies, and cookies every day. The bakery’s cakes can be customized for any occasion, with artful decorations wrapping around unique flavors such as raspberry kirsch– or Grand Marnier–flavored crumb. Bakers roll sponge cake into seasonal frosted rolls, whether a spiced cake filled with pumpkin cream cheese or a chocolaty yule log that is superior to a regular yule log in every way but flammability. Flaky pie crust, baked from an old family recipe, wraps around fresh rhubarb, cherries, or pumpkin, depending on the season. In addition to custom cakes, Eliza's bakers can transform other baked goods into vegan, kosher, or sugar-free versions to accommodate dietary concerns.
To get from Paris’ iconic Palais Garnier opera house to the Louvre, it’s easiest to take a half-mile diagonal of road called Avenue de I’Opera. The renowned roadway funnels through an array of shops and cafes, one of which has housed Barclay Paris and its aromatic baked goods and confections since 1918.
Since then, Barclay Paris has expanded its market, shipping its fruity macaroons, chocolate-covered fruits, and gluten-free truffles to cities across the United States. It’s also expanded its menu by incorporating hors d’oeuvres such as foie gras and French croissants that chef Arnaud Nicolas cuts against the backdrop of the crescent moon.
The bakers at Papa's Pastry whip up decadent desserts fit for special occasions or every day. Their Italian pignoli cookies stand out as best sellers amongst chocolate chips, biscotti, and cinnamon-walnut rugelach. Cakes come in towering tiers of ganache and buttercream or ranch-style ramblers of rich cheesecake. The culinary artists also assemble gluten-free breads, biscuits, and entrees for those with an aversion to wheat and hawk their wares at various farmers' markets from May to October.
Using ingredients from local farms, trees, and cows, the consummate confectionery creators at SophistiCakes bake an extensive menu of custom cakes, cupcakes, and quick-disappearing cookies that look as good as they taste. Savor the family-owned sweetery’s traditional cupcake flavors ($2.50 per cupcake, and $30 for one dozen)—such as red velvet, lemon drop, and triple chocolate chip—on a daily basis; or send a gastronomical love letter to a lonely stomach with specialty flavors, such as the taste-bud-tingling hummingbird cupcake—a moist cake of vanilla, pineapple, and pecans topped with buttercream icing.
Reno's Ice Cream & Water Ice presents a varied selection of frozen treats, all handmade on-site in the family owned and operated sweets shop. Sixteen different flavors of hand-dipped ice cream arrive on chariots of cake, sugar, and waffle cones alongside portions of soft serve, milkshakes, and ice-cream cakes. Sundaes show off toppings of candy and fruit, from dark orange crumbles of Butterfinger to bursts of crushed cheery, and water ice displays itself in eight different flavors. Reno's is open from noon until midnight, making it the perfect place for a late-night snack or a showdown with the boogeyman.